This salad recipe is primarily suitable for those who grow beets in their garden or summer cottage. It is stored well, but closer to spring it becomes soft and not so juicy. Therefore, part of the harvest can be processed and prepared for the winter, a simple but tasty salad from 4 kg of Alyonka beets. In fact, you will have a universal preparation: the salad can be offered as a cold appetizer, a side dish for meat or cereal and potato dishes, or can be used as a dressing for borscht or beetroot soup.

In addition to beets, the Alyonka salad also includes other vegetables: tomatoes, carrots, onions, sweet peppers and a little garlic for flavor. The salad is not spicy; if desired, you can add hot pepper or ground chili pepper to taste.

The salad is prepared without sterilization, but the beets need to be thoroughly stewed until soft, and before starting to stew, add a little vinegar so that they do not lose color. Our step-by-step recipe with photos will help you understand the cooking process and prepare a tasty and healthy preparation for the winter.

Ingredients:

• sweet beets – 4 kg;
• tomatoes – 1 kg;
• sweet pepper – 500 g;
• carrots – 500 g;
• onions – 400 g;
• hot pepper – 1-2 pcs. (optional);
• salt – 60 g;
• sugar – 100 g (to taste);
• vegetable oil – 2/3 cup;
• garlic – 3-4 cloves;
• vinegar 9% strength - 3 tbsp. l.

How to prepare Alyonka salad from beets for the winter

We clean the carrots, grate them on a regular coarse grater or use a special attachment to chop the carrots into short shavings. Cut the onion into small cubes. Cut out the center with the seeds from the peppers, cut the pulp into cubes or small cubes. We select the ripest tomatoes, you can even take soft ones. Rinse the tomatoes and cut into small pieces.

Grate the beets on a coarse grater or use the same attachment as for carrots.

Heat the oil in a deep frying pan or casserole. Add the onion and sauté over low heat until transparent. There is no need to fry the onion until brown, just soften it slightly.

Add carrots to the onions, simmer for ten minutes, soaking the vegetables in oil. Don't forget to stir and make sure the carrots don't fry.

Pour the sweet pepper into the frying pan. Mix with onions and carrots, leave to simmer over low heat.

Place the beets, stir immediately and turn up the heat a little so that the beets warm up faster and begin to release juice.

As soon as the vegetables are mixed and heated, add vinegar - it will preserve the bright color of the beets, even out the taste and ensure trouble-free storage of the workpiece. Without covering with a lid, simmer the vegetables for 15-20 minutes.

Add pieces of ripe juicy tomatoes. Mix with the rest of the vegetables. Reduce the heat under the frying pan to low.

Add salt and sugar. After stirring, cover the frying pan or cauldron with a lid and leave to simmer for 40-50 minutes. Stir occasionally, preventing the vegetables from burning. If there is not enough juice released, add a little water or add oil. At the end of stewing, all vegetables should become soft and colored with beet juice. About five minutes before readiness, add garlic and hot pepper, finely chopped, or adjust the heat by adding ground chili pepper.

Recipe for preparing Alenka salad for the winter. The most popular and easiest to prepare beetroot salad this winter is, of course, Alenka. It is prepared from the simplest seasonal vegetables: beets, tomatoes, sweet and hot peppers, onions and carrots. By the way, about carrots, according to this recipe they are not added to the salad, but not because they forgot or were not at hand, no, on purpose. In the classic version, a little carrot is placed in the salad, but it seems to me (and after reading most of the reviews, apparently not only to me) that this ingredient is superfluous here. Of course, it’s a matter of taste, but without carrots the salad really turns out tender, even softer. Added sugar and apple cider vinegar in moderation give the salad a sweet and sour taste.

Alenka salad goes very well with boiled mashed potatoes, some meat and vegetable dishes. Before serving, you can garnish it with fresh herbs, sesame seeds, chopped walnuts or canned peas.

Required ingredients:

• 2 kg. beets;
• 700 g tomatoes;
• 500 g sweet pepper;
• 250 g onions;
• 250 g carrots (optional);
• 2 heads of garlic;
• 1 large chili pepper;
• 1/2 cup vegetable oil;
• 100 g sugar (4 tablespoons);
• 1.5 – 2 tbsp. spoons of salt (pickling);
• 130 ml. apple (table) vinegar 6% or 100 ml. vinegar 9%.

How to cook:

To prepare Alenka beet salad for the winter, take fresh vegetables without signs of rot. Rinse the vegetables in warm water and dry with a towel. Peel the beets and grate them on a coarse grater for Korean salads; of course, this is not fundamental; it just makes the salad look neater and more beautiful when serving.
Divide a large chili pepper in half, remove the seeds, and chop into large pieces. Cut ripe, juicy tomatoes into large slices and remove the stem.
Next, the prepared tomatoes and chili need to be pureed (chopped). The most convenient way to do this is with an immersion blender, but you can put it through a meat grinder.
Divide the sweet pepper (bell pepper) into four parts, remove the seeds, cut the pulp into strips. Peel the onion, chop into small cubes. Peel the garlic cloves, grate on a fine grater or pass through a press.
So, the ingredients are prepared, you can start stewing.

Place a large saucepan on the stove, pour in vegetable oil, heat over high heat and add onion cubes.
Simmer the onion for literally 5 minutes and add sweet pepper strips. Continue simmering the vegetables for another 5 - 7 minutes, stir the mass and add chopped tomatoes and chili.
There, then, put all the beets, garlic, salt and sugar.
Gently stir the vegetables with a large wooden spoon and continue to simmer over high heat for 40 minutes. While cooking, stir the mixture periodically and monitor the temperature; if the salad boils too much, the salad will splatter a little on the sides.

While the Alenka salad is boiling, prepare the jars. From this amount of ingredients I got 2.2 liters plus a small cup of about half a glass (all that came out in the photo). Select jars of a suitable size, rinse them and sterilize them in any way. Don't forget to boil the caps.

After the time has passed, pour vinegar into the salad and simmer for another 5 minutes. I most often use 6% apple cider vinegar for preservation; it seems to me that the preparations turn out more tender and aromatic. But this is not important; you can either use a ready-made tableware or prepare a solution from vinegar essence.
Fill prepared dry jars with hot salad to the very brim and roll up the lids using a key. If using screw caps, simply screw them on as tightly as possible. Turn the jars upside down and wrap them in a blanket. Leave it in this form until it cools completely, and then transfer it to the cellar for further storage. Alenka beet salad is ready for the winter. This salad can be used not only for its intended purpose; for example, many housewives use it to season borscht.

The famous Soviet BEET Salad for the Winter "ALENKA" - Tasty, simple, cheap and HEALTHY!!!

Today I’m preparing a beet salad for the winter. Cheap, useful and easy and quick to do! And it’s delicious - words can’t describe it! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. This salad is especially tasty with fried potatoes, lightly salted herring and black bread. By the way, it can also be used as a dressing for borscht.

4 kg beets
0.5 kg carrots
0.5 kg onions
1.5 kg tomatoes
0.5 kg sweet pepper
200 g garlic
500 ml vegetable oil (unflavored)
200 ml vinegar 9%
180 g sugar
50 g salt
1 pod hot pepper

Grate beets and carrots.
We turn the tomatoes into puree using a meat grinder or blender.
Cut the sweet pepper into strips.
Finely chop the onion.
Remove seeds from red hot pepper and finely chop.
The garlic can be chopped.
Pour vegetable oil into the cauldron.
Add onion. Sauté until transparent.
Add carrots and bell pepper. Let it simmer for 5-7 minutes.
Now lay out the beets, tomatoes, hot peppers, immediately add sugar, salt and half the vinegar. Mix.
Cover with a lid and wait until it boils.
Simmer covered for 40-45 minutes.
After the time has passed, add the prepared garlic and pour in the remaining vinegar.
Mix the salad thoroughly and cook covered for another 10 minutes.

Details and preparation details can be found in the video recipe.
Enjoy your meal!

STEP-BY-STEP VIDEO RECIPE

It is unknown how the snack got such an interesting and cute name. Maybe in honor of the girl who didn’t like beets, but tried them in combination with other vegetables in a preparation and changed her mind. In fact, not everyone eats the bright fruit. This is due to its specific taste, which can be enhanced if the vegetable is undercooked or improperly prepared. But thanks to the right recipe for beetroot salad “Alenka”, you will definitely get a flavorful and appetizing appetizer.

The taste of the product directly depends on what spices and herbs are added to it. You can prepare a dish with a mild sweet, spicy or sour flavor. Each time you use the same recipe, you have the opportunity to experiment and get a completely new snack.

Main component: what is useful in the composition

During heat treatment, beets do not lose all of their beneficial properties. The following elements are retained in sufficient quantities:

• magnesium - improves the functioning of the heart, helps strengthen the walls of blood vessels;
• iron - takes part in the formation of blood cells;
• iodine - useful in the prevention of vasodilation, in case of impaired elasticity of arterial walls, for the thyroid gland;
• folic acid- normalizes the functioning of the reproductive organs, improves protein metabolism;
• fiber - normalizes metabolism, cleanses of waste and toxins.

“Alenka” beet salad for the winter: 3 recipes

This twist does not require sterilization. The main ingredient of the dish is beets. It is supplemented with carrots, tomatoes, garlic and onions, sweet and hot peppers, and cabbage. If desired, some products can be replaced with others. Regardless of what components are included in the appetizer, it turns out to be a rich, bright color and looks impressive on the table. Well, as a dressing for borscht, it is beyond praise.

Classical

Peculiarities . The presence of vinegar in the preparation allows the beets not to lose their rich burgundy color. It can be served with meat and fish dishes, potatoes and rice, and pasta. Alenka salad with beets is good even with a piece of bread or croutons. And when combined with sauerkraut, it takes on a completely new taste.

Ingredients:

• 4 kg beets;
• 500 g onions;
• 500 g bell pepper;
• 1.5 kg of tomatoes;
• 200 g garlic;
• 200-250 ml sunflower oil;
• 150 g sugar;
• 60 g salt;
• 150 ml vinegar;
• a bunch of parsley.

Preparation

1. Grind the beets on a grater, grind the tomatoes through a meat grinder or in a blender, and chop the pepper into strips.
2. Finely chop the onion, crush the garlic and chop the herbs.
3. In a container, fry the onion until golden brown. Add tomato paste, salt, sugar to it. We simmer for ten minutes. Add beets, garlic and vinegar. Cook for at least 30 minutes.
4. Place the hot salad mixture into sterile containers, seal them, turn them over onto lids, and insulate them.
5. We take it out to a cool place after a day.

To make “Alenka” salad from beets “like in the picture”, you need to choose a burgundy-colored vegetable, without white stripes, circles or veins. It is recommended to give preference to special juicy varieties intended for canning -
"Egyptian" and "Bordeaux". The fruits should not have external damage, signs of rot, or black spots.

Spicy with carrots

Peculiarities . Winter salad "Alenka" from beets can be served either cold or hot. For the second option, it is enough to simmer the vegetables in a frying pan for about five minutes. The snack will be more nutritious if you add pieces of boiled or fried meat to it.

Ingredients:

• 2 kg beets;
• 800 g tomatoes;
• 300 g bell pepper;
• 250 g carrots;
• 250 g onions;
• 100-120 g garlic;
• one or two small pods of hot pepper;
• 25-30 g salt;
• 40-50 g sugar;
• 130-150 ml vegetable oil;
• 60-70 ml vinegar.

Preparation

1. Grind the tomatoes and hot peppers in a meat grinder or blender.
2. Cut the remaining vegetables into thin strips.
3. Sauté the onion in a saucepan with oil. Add pepper and carrot strips. Simmer for no more than five minutes.
4. Add beets and sugar. Pour half the vinegar over the vegetables. Simmer for about 15 minutes.
5. Pour the salad mixture with tomato paste and hot pepper. Pour in the rest of the vinegar and add salt. Cook for at least 40 minutes. Ten minutes before the end of cooking, add chopped garlic.
6. We put the hot appetizer into containers, seal it, turn it over onto the lids, and insulate it.
7. We take it into a cool room after it has cooled completely.

It is best to take refined, odorless vegetable oil. Otherwise, it will overwhelm the flavors of the vegetables. The amount of spices and seasonings in the appetizer varies at the discretion of the cook. It’s better not to prepare “Alenka” beet salad for the winter without vinegar. Firstly, the acid will “hold” the rich burgundy color of the fruit. Secondly, the workpiece will last much longer. Otherwise, it can only be stored for a year.

With cabbage

Peculiarities . The instant snack is best used within three to four months. After this period, it will begin to lose its taste and aesthetics. The amount of spices and seasonings is calculated for 1 liter of marinade.

Ingredients:

• medium head of white cabbage;
• 1.5 kg beets;
• 1 kg carrots;
• 50 g horseradish;
• 40-60 g garlic;
• 150 ml vinegar;
• 150 g sugar;
• 100-125 ml sunflower oil;
• 25-30 g salt;
• allspice peas, bay leaf;
• parsley or dill.

Preparation

1. Chop the vegetables into strips or grate them on a Korean carrot grater.
2. Chop the garlic, herbs and horseradish.
3. Mix the vegetables well in the pan.
4. Place into sterile jars.
5. Cook the marinade from the remaining spices and seasonings.
6. Pour hot brine over salad mixture. Seal with plastic lids.

You can prepare Alenka salad from beets as a dressing for borscht. Add it 10-15 minutes before the end of cooking. An excellent “lifesaver” for those who are limited in time and want to quickly prepare a delicious first course.

Recipes for Alenka beet salad for the winter are very convenient and easy to prepare. If you need to stock up on Alenka salad for the winter, but there are no tomatoes, store-bought tomato paste or juice can replace them.

Almost every vegetable can be used to make healthy and tasty salads, which can be rolled up in jars and intended for consumption during periods when it is difficult to find fresh products on supermarket shelves at an acceptable, low price.

Such a wonderful vegetable for creating a winter dish is beets, which after heat treatment become even more healthy and nutritious.

Beet salad for the winter: a classic recipe

Very few housewives know exactly what beneficial vitamins and minerals beets are rich in. As part of salads, it additionally brings a huge amount of potassium, sodium, phosphorus, chlorine into the body, and is also ahead of other vegetables in terms of iodine, zinc, and iron content. To replenish the supply of nutrients in the body in winter, you can prepare a wonderful and satisfying beet salad, for which you will need:

• beets – 4 kg;
• green sweet pepper – 0.5 kg;
• onions – 0.5 kg;
• fresh tomatoes – 1.5 kg;
• greens (parsley) – 1.5-2 bunches;
• garlic – 150 g (3-4 heads);
• sugar – 8 tbsp. l.;
• salt – 2 tbsp. l.;
• vegetable oil – 0.5 l;
• vinegar - 0.2 l.

To prepare a salad from this colorful vegetable, you will need an hour and a half, and the calorie content of the finished dish will be 81 kcal.

To begin with, vegetables should be peeled, and the tomatoes should be doused with boiling water to easily remove the skin. Grind peppers, tomatoes, garlic using a meat grinder into one container.

Grate the beetroot coarsely, but you can also cut it into thin slices, which will increase the heat treatment time, but will prevent the canned salad from turning into mush. The onion is cut into half rings, lightly fried in oil until transparent and poured into a large pan on the bottom. The ground tomato mass is poured in there, vinegar is poured in, sugar and salt are added.

Everything goes on the stove, after boiling, beets are added five minutes later. You need to simmer slowly for forty minutes over low heat. Ten minutes before the end, add finely chopped greens.

Pour the salad into pre-sterilized jars, roll up the lids and place in a warm place to cool slowly and gradually. You can try the salad after two weeks by simply opening it and pouring it onto a plate.

Salad with beets, carrots and garlic for the winter

To prepare winter salads, it usually takes a long time to prepare, peel and cut vegetables, and also requires a large container in which heat treatment will take place.

Naturally, when creating a salad with beets, carrots, and garlic, you will need a container with a volume of at least eight liters to yield five liters of a terribly tasty, very healthy dish. Moreover, it can not only stand alone, but also be used as a flavorful dressing for borscht. To prepare salad for the winter you will need:

• beets – 3 kg;
• tomatoes, carrots – 1 kg each;
• garlic – 3 heads (medium);
• sugar, salt - 100 g each;
• table vinegar 9% - ½ tbsp.;
• sunflower oil – 0.3 l.;
• ground red and black pepper – 10 g each.

The spicy salad will take two hours to prepare (including food preparation), and its nutritional value is only 76 kcal.

Vegetables should be peeled. Then cut the carrots and beets into thin slices, pour boiling water over the tomatoes to make it easier to remove the skin, and then cut into cubes.

Pour some of the beets and sugar into the heated oil. After the vegetable mass becomes soft, add another part of the beetroot to it. After waiting for the juice to release, add the carrots and simmer for fifteen minutes.

Add crushed garlic to the tomatoes. After mixing the tomato mass, add it to the beets. Next, two types of pepper and salt are added.

The salad is stewed for twenty minutes, gently stirred three times during this time. Then vinegar is poured in, the vegetable mass is mixed one last time, placed into previously sterilized jars, and rolled up with lids.

The salad is quite nutritious, but still harmonizes wonderfully with hot meat dishes. After pouring the contents from the jar, the top can be decorated with parsley, green onions and dill sprigs.

"Alenka" beet salad for the winter

The most popular among all winter salads is “Alenka”. It includes vegetables from the autumn harvest, so in order to prepare and preserve most of all the beneficial substances that enter the body in limited quantities during the cold season, this dish must certainly be present on every table. To create winter “Alenka” from beets you will need:

• beets (“Cylinder” variety) – 1 kg;
• onion – 200 g;
• tomatoes in their own juice – 0.4 l;
• sweet pepper (yellow, green or red) – 150 g;
• garlic, salt - 50 g each;
• vinegar (table 9%) – 50 ml;
• granulated sugar – 50 g;
• vegetable oil – 120 ml.

With this set of products, a delicious, soft salad will be ready in an hour, and the energy value of a nutritious dish will be only 67 kcal in 100 gammas.

First, you will need to boil the beets until half cooked; after boiling, you need to place them under cold water, peel and finely grate using a grater or food processor. Peel the onion and garlic, chop finely, and the pepper should be cut into small squares, removing the seeds.

Pour oil into a pan, heat it and add onion. After seven minutes, pour in the tomato juice, add the tomatoes, which must first be ground in a meat grinder, and also add granulated sugar, salt and stir the mass well.

Then, after about five minutes, add pepper, garlic, and beets - the vegetables should be mixed again and left to simmer slowly for twenty minutes.

Then vinegar is poured in, the salad is mixed one last time, poured into previously sterilized jars, sealed with lids and placed in a warm place until it cools completely. The fire on the stove during all thermal processes should be low so that the vegetables do not burn.

Recipe for red beet and tomato salad for the winter

All salads that are prepared for the cold winter period are served as an independent dish. Many beetroot dishes can be used as a dressing for hot soups and red borscht. One of these recipes is undoubtedly beetroot and tomato salad, but the products are prepared a little differently, which makes the dish stand out from hundreds of others with its spicy and aromatic taste. To create it you will need the following components:

• beets (bright red variety) – 3 kg;
• vegetable oil – 0.4 l;
• sugar – 100 g;
• fresh tomatoes (“cream” variety), carrots – 1 kg;
• salt - without a slide 3 tbsp. l.;
• ground red pepper – 1 tsp;
• table vinegar 9% - 0.2 l;
• garlic – 100 g.

The total time to create a dish depends on the method and speed of cutting vegetables and averages fifty minutes. Calorie content - 77 units. in one hundred grams of lettuce.

The beetroot in this recipe is peeled and cut into cubes. Under the influence of boiling water, tomatoes are easily peeled and cut into rings and half rings. The carrots are grated coarsely on a Korean carrot grater, but not into too long strips.

In a deep cauldron, where it will be convenient to stew vegetables, heat the oil, add beets to it, stirring and simmer for ten minutes. Then add the carrots and after another five minutes add salt, pepper, chopped garlic and tomatoes. Mix all the vegetable mass well.

For ten minutes after the start of boiling, you should simmer the vegetables, and then, adding vinegar, stir one last time and place the salad in jars, cover with lids and seal. The container and its lids must be sterilized, and after sealing, wrapped and placed in a warm place.

Beetroot salad for the winter without sterilization - very tasty!

You want to eat many vegetables not only during the seasons of ripening and first freshness. With the onset of cold weather, it becomes difficult to find juicy, tasty products on store shelves that are cheap and healthy.

Every housewife, caring for her family and friends, spends a lot of time in the kitchen looking for appetizing, tasty recipes, sterilizing jars and lids, cutting food. But very few people know that it is possible to shorten and reduce the cooking time for beetroot salad through sterilization. To prepare a delicious and spicy salad you will need:

• beetroot – 1.5 kg;
• sweet yellow pepper, carrots - 1 kg each;
• onion – 0.5 kg;
• tomato juice (tomatoes in their juice) – 0.4 l;
• peppercorns – 4-5 pcs.;
• salt - to taste (15 g);
• vegetable oil – 0.25 l;
• chili pepper – 1 piece (20 g).

Just forty minutes is enough for the vegetables to turn into a very tasty salad with a calorie content of one hundred grams of the dish - 62 kcal.

All vegetables are peeled and cut - beetroot into cubes, carrots and pepper into cubes, onion into half rings. The oil is heated in a cauldron, carrots and beets are poured into it. The vegetables are sautéed for ten minutes, and then onions are added to them, after another five minutes sweet pepper, salt, peppercorns, and tomato juice is poured in.

After boiling, the vegetables are stewed for fifteen minutes. Next add finely chopped hot pepper, which should be heated in the mixture for no more than three minutes. The salad is mixed, placed in jars, rolled up with lids, wrapped before being sent to a warm place until it cools, and then moved to the cellar or refrigerator.

If necessary, unloved vegetables can be replaced with others, and the salad should be made in combination with slightly sour vegetables, fruits, juices, since it does not contain vinegar and sugar.

From a wonderful, healthy vegetable - beetroot, you can prepare caviar, syrups, kvass, dressings for hot dishes, but salads still turn out to be the lightest and most nutritious, soft and tender. The main secrets and tips for creating canned masterpieces with the main vegetable in the form of beets are:

1. To make the salad soft and juicy, you need to choose a young root vegetable with thin skin;
2. To save time, beetroot can be boiled before slicing for canned salad - this option can help preserve the color and taste of the vegetable;
3. Citric acid or lemon juice added during cooking of the vegetable also helps to preserve the bright “borax” color;
4. Beets take quite a long time to cook, so it is better to use a microwave or oven - this thermal process will take 20-30 minutes;
5. Winter salads that contain beetroot are not only stored for a long time, but also do not require additional sterilization;
6. Instead of vinegar, you should add apples, tomatoes, tomato juice to salads - all products contain “sourness,” which will prevent the jars from “exploding.”

For beet salad for the winter, which is subject to heat treatment, it is better to chop the vegetables and cut them coarsely.

They, of course, will take longer to cook, but the finished ones will retain their shape and give the dish a more beautiful appearance.

A version of a delicious beet salad that can be prepared for the winter is in the next video.